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Ingredients

• 1/4 cup extra-virgin olive oil, divided
• 1 1/2 pounds medium shrimp, peeled and deveined, shells reserved separately
• 2 teaspoons olive oil
• 1 onion, halved
• 1 carrot, coarsely chopped
• 1 celery stalk, coarsely chopped
• 1 clove garlic, smashed
• 1 bay leaf
• 1/4 teaspoon whole black peppercorns
• 8 cups water
• Salt
• 4 tablespoons unsalted butter, divided
• 1/4 cup extra-virgin olive oil, divided
• 2 cups Arborio or Carnaroli rice
• 1/4 cup chopped shallots
• 1 tablespoon minced garlic
• 1/4 cup white wine
• 2 tablespoons chopped fresh chives
• 2 teaspoons finely chopped fresh marjoram leaves
• 1 teaspoon finely chopped fresh thyme leaves
• 1/4 teaspoon plus a pinch freshly ground black pepper, divided
• 1 1/2 teaspoons Essence, recipe follows
• 1 cup finely grated Parmesan, divided
• 1 bunch medium asparagus, trimmed, blanched 1 minute, drained and cut on the diagonal into 1-inch pieces
• 2 large eggs
• 1 cup heavy cream

Description

Food Network Invites You To Try This Shrimp And Asparagus Risotto Casserole Recipe From Emeril Lagasse.

Food Network